Mob

The Latest

Summertime. You talked about it all winter; planning road trips, cookouts and tailgates. Cut to 5 months later and you cant seem to peel yourself off of the couch without taking a breather. It's time to act on those plans and we're here to make sure your (carnivorous) guests don't

Every kind of meal has its own purpose, its particular ritual and significance. Burgers are meant for tailgating; road trips run on fast food; French restaurants seem fit for special occasions like anniversaries and third dates where you're really trying to

There are sacred destinations for people of all faiths, religious and otherwise: Mecca, Islam's holiest city; Paris or maybe Milan for the fashion set; Kona for triathletes. But what about those who follow the beef creed -- at which temple

Next to a steak, anything is a side dish. Serve a beautifully roasted capon on the same table as a steak and you've got a side of capon. Traditional accompaniments for steak like garlic mashed potatoes, creamed spinach and sauteed

There's more than one way to skin a cat, the saying goes. The same is true for cooking a steak. Most of the time the way we cook at home is dictated by circumstance: grill when the weather permits; pan

In-N-Out Burger is something of a cult to those living outside of the chain's west-coast bubble, proselytized by endless waves of sunkissed acolytes devoted to spreading the good burger word. Their brief testaments, filled with whispers of "animal fries", "secret menus" and multiplied stacks of beef and cheese, speak of

Editor's Note:There comes a time during the Month of Beef when you've eaten so much, so indulgently, that you're down on the floor, slamming your palm, shouting "uncle" to visions of uncooked ribeye. That's before you've even talked about

We're no tartare noobs: Under the guidance of chef Wes Whitsell, we concocted a spicy steak tartare that would send even the most elite of dinner party snobs into a beef tailspin. But in the beef pecking order, the butcher always pulls rank. Need further proof? See above, one

Raw food seems somehow un-American. Maybe it wasn't always this way. But today, a byproduct of industrialization in the food industry -- which prizes efficiency, mass production and a homogenous product with little chance (in theory) of food-borne illness -- is

People always ask us, "How do you find time to read when you're busy eating all that beef?" We kill two steer with one stone -- that's how. The market for beef books is robust, so we've winnowed the list

You know the rib-eye, T-bone, porterhouse and NY strip, but how about the tri-tip, bavette or flat-iron? Expanding your repertoire of steak choices graduates you from a one trick pony to a culinary stallion of meat mastery. The tenderloin, that

We can remember a time when cooking a brisket was a gamble of the highest order. Sometimes mom lifted the lid off the pot and produced a cut of meat so tender you could spread it like pâté. Other times,

The Beef Council successfully hijacked America's dinner plans in the early 90s with one simple phrase. Now, we're executing a hostile takeover of your bar with just two simple words: "beef drinks". Yeah, you heard us -- that same intoxicating meat flavor

Buying a steak to grill is as easy as trotting into the Piggly Wiggly, Vons or Safeway down the street and grabbing one of many plastic wrapped Styrofoam packages, right? Not so fast, kemosabe. If you’re the shy type looking

Ah, the meat cleaver. Bucking the tapered and svelte designs of traditional blades, these husky boys of the knife world were developed for one singular purpose -- to serve as the machete of the kitchen. Their fatter, squared-off business ends

We promised to leave no steak unturned during our month of beef, and we're men of our word. As it happens, beef's got a thespian side that The Academy repeatedly fails to acknowledge. Our budget for gold statues was

Ground beef has fallen on hard times in the public eye. It started with the October 3, 2009 New York Times cover story, "The Burger That Shattered Her Life" about a woman infected by E. coli from a frozen Cargill

Update 2: Well fellow Beefeaters, it's been a long and arduously delectable Month of Beef. You've learned how to braise, order beef online and match your cut with your preparation. Hopefully you've enjoyed yourself, tried new things and maybe even

Pop quiz: Name a three things that get better with age. Wine? Of course. Beef? Within reason. The GP crew? You're damn right, partner. And number four, for good measure, is a cast iron skillet. Before there were non-stick pans coated

Our suspicions were correct: you do love your beef -- some of you are even budding beef photogs. Our Month of Beef photo contest is in full swing and a mess of juicy photos have rolled in: plump ribeyes,

It’s heaviest rainstorm of the year in New York City. Driving north from midtown Manhattan we can see menacing clouds lurking over Randall’s Island Park, just across the Robert F. Kennedy Bridge from East Harlem. Randall’s Island is home to a

Update: Well folks, it's about that time. Grill 'em if you got 'em. Put all your beef down on the table. More specifically, send in your beef photos. We pick five winners tomorrow, and you can't win if you don't try.

Purists, turn off your computer and go sit quietly near the grill. It's time for us to talk sauce: often a steak requires nothing more than salt and char; a burger, cheese and bun. Other times, we want to surround ourselves

It's day two in the Month of Beef and here we are eating pork. Don't look at us like that: Nobody said pork was prohibited during the month of beef. Try making a bacon-double-cheeseburger without it. We're at

It’s October, and what this month lacks in historical feasts and gift-giving holidays it makes up for many times over as autumn's marrow. It’s apple picking season. It’s football season. It’s sweater and waxed canvas jacket season. It’s foliage season.